The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-12-05
DOMESTIC HINTS

APPLE DUMpLINos. Three teaoup-
fuls -four, two heaping teaspoonfuls OF
baking powder, one tablespoonful OF
butter mixed well through flour. and
one teaspoonful salt Mix with sweet
milk to dough stiff enough to roll out
upon the mouldlngboard Roll into
sheet half an inch thick. spread with
chopped apples Roll dough up as
you would roll rolled jelly cake. Pinch
ends we'll together, so juice cannot es-
cape. Place in well-buttered steamer
and steam one and one.balf hours.
Serve with cream or milk and sugar,
or hard sauce.
VERY DELICATE MUFFINs. Beat one
teacup of butter and one of sugar TO
stiff cream: beat four eggs very light
yelks and whites ately-and beat
them into the sugar and butter until
quite light. To four quarts of flour
put one-half teaspoonful OF salt. Pour
Into the middle of the flour cup Of
good homemade yeast-or whatever
yeast you are accustomed to use-as
much MS you uaually take for four
quarts of flour; then stir in the sugar.
butter and eggs, with two quarts OF
SWEET milk. Let II rise over night. and
bake in well-buttered muffin risers In
the morning.
Corn MUFFINs. Make a batter with
sour milk or butter milk, and one egg
and pinch of salt, and let it stand
awhile-ten minutes, or all night-as
suits your convenience. When you
are ready. spider hot on the stove,
plates warm and things ready for your
meal, dissolve level teaspoon of soda
in warm water; stir in, through and
through, and add one heaping spoon
full of flour, stir well and fry in little
butter or butter and good lard mixed.
Have one spoonful of batter In a place.
shake the spider a little tilt to shape
them; fry quickly; turn with spatula,
lift on hot plate, and you will be
pleased with the light. puffy. crisp,
dainty things. Speed iss required
again.
Fine CORN CAKE. Take three pints
of sour milk, or butter milk, with one
teacupful of sour cream stirred into 1T
two eggs, teaspoon of soda dissolved
in warm or cold water,-not hot,-a
pinch of salt and as much new coarse
corn meal as will make moderately
thick batter. We bake this in the long
sheet iron bread pan. While making
the cake we have the pan warming
with little lump of butter in 1t, stand
ing, say, on top of the tea kettle on
the stove. Have good baking fire
ready. Pour the batter into the pan,
and stir it from the edges, so that the
melted butter will mix in well. This
should bake in less than half an hour.
Everything should be hot and ready,
so that supper may be served the in.
slant the cake is done. Cut out In
checks and lay on hot plate, lightly.
1t will be crisp. and have the fine nutty
flavor that belongs to any edible made
from fresh, new and untainted yellow
corn meal.
SWEDISH ROLLS One pint of boiled
milk; one-half cup of butter and one
quarter cup Of sugar creamed together.
Add the whites of two eggs beaten
stiff and one-half cup of compressed
yeast dissolved in little warm water.
Stir in flour enough to make it stiff
enough to knead until smooth; set il
rise. When well risen, roll out one.
half inch thick, spread with sugar,
spice. a little grated lemon, or few
currants. Roll up like jelly roll, cut in
slices an inch wide. let them rise, and
bake in quick oven.
APPLE CUsTARD. Make a syrup Of
pound of white sugar to a pint OF
water; let this boil, removing any
scum that may arise. Drop it into
dozen or more tart apples pared. cored,
and quartered; flavor with the juice OF
fresh lemon. Let it cook until the
apple is very soft, and the syrup thick
and jelly-like, then put it away to cool
in mould or bowl When 1t is cold
and firm, turn it into dish, and pour
over il a soft custard This makes
palatable DESERT dish.